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Celery Root Puree with Truffle and Leek

Author Andrea Wyckoff


  • 6 cups celery root, celeraic about 2 large celery root
  • water for boiling
  • 1/2 cup diced leek
  • 3 Tablespoons of goat milk butter divided, or expeller pressed coconut oil
  • 1/4 cup to 1/2 - goat milk kefir coconut milk or sour cream
  • drizzle of truffle oil I use white truffle
  • sea salt & black pepper to taste
  • (*For AIP: use coconut oil coconut milk or coconut yogurt, omit black pepper)


  1. Bring a pot of water to a boil.
  2. Peel celery root and then chop into small 1 inch pieces.
  3. Boil celery root in water with a pinch of sea salt for 15 minutes, or until soft.
  4. In a separate small frying pan melt 1 Tablespoon goat milk butter and saute chopped leek over medium heat for about 5 to 8 minutes, watch closely to avoid burning leeks.
  5. After boiling, drain water from cooked celery root. Add in butter and kefir and use an immersion blender to cream the celery root into what resembles mashed potatoes.
  6. Stir in leeks and melted butter used to cook leeks. Drizzle in a little truffle oil to taste, or add a little truffle sea salt. Garnish with a little sea salt and black pepper.

Recipe Notes

*Feel free to use fresh minced chives in place of leeks. Just stir them in fresh.
*Roasted garlic and sauteed onion are also a nice addition to celery root puree.